Blackberry Cake...An Easy and Elegant Dessert Solution

On Friday evenings Bill gets home from the restaurant early and I make dinner.  This is quickly becoming our favorite evening.  Usually the kids have their own plans and we can sit by the fire, have a glass of wine and enjoy each other over some great food.  This past Friday I fixed a hazelnut crusted chicken with a puree of turnip, parsnip and potatoes, asparagus and for dessert this quick cake with blackberries. 

My mother in law Bettie found a version of this amazing cake recipe that is one of the most versatile I've used.  I've now made it with three different fruit and flavor combinations and it always comes out delicious...must be all that butter!  If you look closely at the photo of Shinn's Chicken you will see the apple version of this.  The original recipe called for Italian Plums but these are only available for a short time. I used an oversized  ramekin to bake the tiny cake for two.  We were too stuffed to have marscapone cream with it but that would make a lovely addition.  Once again Bill came through with a wonderful photo of the finished product for me.  All his years of plating really pay off when it comes time to stage the photos.  The recipe can be baked in a 9" springform pan.  I used several smaller pans to make a few small cakes.  I think these would make great hostess gifts or holiday gifts wrapped in pretty cellophane. Enjoy!

Blackberry Cake

1/2 Cup Unsalted Butter Softened

3/4 Cup Sugar

2 Eggs

Pinch of Salt

1 Teaspoon Lemon Zest

1 Teaspoon Vanilla

1 Cup Sifted All Purpose Flour (King Arthur is best!) - sifted with:

1 Teaspoon Baking Powder

1/2 Pint Blackberries

Sugar - To sprinkle on top just before baking.  I use King Arthur Coarse Grain Sparkling White Sugar

Cream the softened butter and sugar together in a standing mixer.  Add the eggs, salt, lemon zest, and vanilla. Mix thoroughly.  Add in the flour and baking powder mixture.  Beat to mix well.  Spoon the batter into a lightly greased spring form pan or several large ramekins.  Drop the fruit on top and sprinkle with 1 - 1 1/2 Tablespoons of the coarse sugar. Bake at 350 degrees.  Depending on your oven and the size of the pan it will take anywhere from 20 - 30 minutes.  The cake should be a golden brown color and a toothpick inserted in the center should come out clean.

If you try this recipe with apples omit the lemon zest and after placing the apples on top glaze the entire surface with a honey, brown sugar and cinnamon glaze.  The recipe with plums has no zest, vanilla and has a sprinkle of cinnamon and sugar on top just before baking.